Almost Instant (Pot) Chicken Teriyaki with Broccoli and Rice


By Michele Jacobson. Serves 2

Super easy

Almost Instant (Pot) Chicken Teriyaki with Broccoli and Rice


For 1 Batch(es)

For the teriyaki sauce

  • 1 tablespoon(s) minced garlic
  • 1 tablespoon(s) minced ginger
  • 1 tablespoon(s) sesame oil
  • 1/4 cup(s) honey or agave syrup
  • 1/4 cup(s) rice vinegar
  • 2 tablespoons tamari
  • 2 scallions, sliced
  • Asian chili or Sriracha sauce, to taste
  • Sesame seeds (optional)

For the chicken

  • 2 tablespoons peanut oil
  • 2 chicken breasts, defrosted or semi-thawed, sliced lengthwise, 6–8 pieces each
  • Salt, pepper and paprika, to taste
  • 1 cup(s) teriyaki sauce
  • 2 cups broccoli, cut into large florets
  • 1 cup(s) white rice
  • 1 cup(s) water

Almost Instant (Pot) Chicken Teriyaki with Broccoli and Rice Directions

  1. Whisk together all the ingredients for the teriyaki sauce (adding water, if necessary to bring it to a full cup of liquid) and set aside.
  2. Set the sauté button on the Instant Pot to high. When the LED light says “HOT,” swirl in the oil and add the chicken.
  3. Season the chicken with salt, pepper and paprika. Do not cover. Stir occasionally. (It will only take approximately 5 minutes to brown—or a few minutes more depending on the level of thaw and the amount of moisture in the chicken.)
  4. Once the chicken is browned, add the sauce, broccoli, rice and water to the pot, cover it and set it to “Manual-High Pressure” for 6 minutes cook time.
  5. When it’s finished cooking, set the steam valve to vent for quick-release.

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